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From journals and magazines
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Lipid concomitant γ-oryzanol decreased oil absorbency of French fries by changing the (...)
http://duke.summon.serialssolutions.com/2.0.0/link/0/eLvHCXMwpZ1LbxMxEMetVkhQDggCgvKSD5RLZLqv7EOqKpXSqBIVp4IQl8r22s2iNBtt2kP4Rpz5HnwBvgwzfuxuowaBuKwir7OJND-NZ7ye_xDySicaVlKZMhEqSFDismSFyDVLilwko4yjWvX1orCNX74W5ubaKne--b8tDGNgY6yY_Qcrtw-FAfgMtoYrWBuuf2VvbEKNFWozeHiFrYGHO4dHO29jVjfLb3xWT4eliRAXEGHW1XTIxaJuhCm8hHhxjEV_k6HGxBkjUlMP7CupLvDQnhWaxdcNq9ON1IA39xw39xtUacV5ulnaHkjTNUEwPt5XFuF81Fg28rHnjRMFacFrt7aPecVOarfimncBdvzLpGKfe7T78fdXM3ZSdRG7Adev2G7DI-qfk1HWSQeoIBu447Dei9suxg7Xvk-GkDG9cbGw4rNfF5q_gZzc-vweKfMLg0qMvUnckvHnuyvC3f7WJtkEr4jnCD6NOz1oSDNbtdxot_sTW-S2_-JKpmMintP75J6zEj2wrD0gG2o2IHcPOssMyPa7Sl3S19Spy07pB9_cYUDu-Jr3xUPy3dBJe3TSnz9aMmlLJgVSaEcmrTXdm-xb2qihbW93sk_FknpAKRBErwO67lvAFfWc0o5TnG45xV9_RD6Oj04Pj5lrEsJklOchS3kpc9x2EEkYKEgnlIylHhVBzLlI41jGucwwDcoUD_Oy0DpVMiq51GWR8CyInhA6CtNM8pjnQqpEBhrcVKRGOhI8yRKIgbfJY2uIs7mVgDnzJnq69s4zstXB-5zc0uBn1AvbcuSlYeE3RBKlOw
Journal Of The Science Of Food And Agriculture, Volume 104, Issue 6, p. 3246
Journal Article
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Effects of frying oils' fatty acids profile on the formation of polar lipids components and (...)
http://duke.summon.serialssolutions.com/2.0.0/link/0/eLvHCXMwpV1Lb9NAEF614gAXBAVBeWkOCA7Rgr22Y0eqKqHSCHHgVBCcqn2SrYJtpRGI38Jv4b8x-7JdKALExYq8jjeb-TSP3W9mCHlsSoOWVM6pyDUGKIVSdCEaQ8tFI8qq5q5a9cWksJ3vKRfm8tyqyG_-bwnjPZSxy5j9BykPL8Ub-BlljVeUNl7_St7HIzHDbL6GzkNrT5EwfIueNpdWnc9ii-54RDCmLnris4tyZ2vbuwcd1bxrffpb5FjazWzjPOzEjly6PMEVTmZd3drPvtO47mmcvA8JCFPfd-kKKMvUYG5gAnk6wXvLOzWhB_mbr237Rdtxyz-opQ9dNLb-5KQLJGOLJvfjdAcDrWLOaMjhTJlbWTNuReqgiJu6oHVWX9DULNSHibo2dK_-xQSE3YizZwYX5dbk6Hu-OmvuS6JuJ1joP3kwYNA4xzC3-vPoT6W509Au2UW955gC75aDG4DTNuEIKyxukp5--Y9zdanjC6cxDou-zskNcj0GKfAioOwm2dHtHrl6lES3R_ZfWr2FJxCryq7hTWrqgM-lXPfzW-RbRCV0BgIwwKHyKXhMgsckRExC1wLCDAZMui95TELAJIyYBMQkeEzCgEmwLRysDgMswcPy4PnqEBw0YQJNiNC8Td4uj0-OXtHYDoRKdJq2tJaqVK6eoUBlIpRhTpeYTHKW80oVmWRFlWmFPrfkBZohlSm-yCrViELUQgp2l0CVz2sc5Y2QupSZQYXEdGWY4GVdore7T-6EP_60D8VeTpNI7v125D65NqL6AbliUKPoh6G5yCOPiR9uhZgx
Food Chemistry, Volume 237, p. 98
Journal Article
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The effect of asparaginase on acrylamide formation in French fries
http://duke.summon.serialssolutions.com/2.0.0/link/0/eLvHCXMwpV3PS8MwFA4OD3oRnaLzFzmIl1Fdm_5IYQxkOpWBp3keSZqwia5j28X_3pe-tuvUieKljKSEpd_rl7zXvO8RcmF8AyupCh3panBQWJI4seTG8WMu_SASVq16NSkMA_rztblV-fnmfyMMbYCxzZj9A8rloNAAvwFruALacP013ng4I_u0P7ea3rbmgo3VT5pCzd4B-3Gil-mKNtTRs8l-o6aZFWcJy4qdadJURTG4JX8m4J2rrA4wluRIS8IWAom1L2bloY17uAWVO_vjxUp8gdvAJWZYFnlV0FYGCjXSJI-YE7WiVR5txRWD8SqsyFDt-gtbY-Dg5crAnOyUUFHSRmdRtLoC2_Qtw83K6TOG_P1z7ycV7aKrRmpAUbZAqo3q5Cs2bII4fm3CmVYyyb__c1ZCOh-w6o6wfFsy2CU7uT9Bb9Ag9siGntTJVrdArk4at2O9oJc0F4B9pU9F_QW4r0hLn--TRzAgigZEU0OrBkTTCV0aEC0NiI4ntD3qoA3RzIba16POAXnu3Q26D05eZ8NRsN1ewEqsuQCuj6RULR2EwtdxpH1wVsE9SKQUTEOX6wKM0uMh-GSahdoLpXBVoFXsHREauGGkBBNcKu2rloE33dOB8aTwIxiJN8ghPqbhFFVUhsUDPF7bc0K2lwZ5SjYNvKr6DKt2nGcIfgBmi1iP
Food Chemistry, Volume 109, Issue 2, p. 386
Journal Article
Collection Guides See all collection guides results »
Detailed inventories of archival collections
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53. Fast-food french fries, 1982
https://archives.lib.duke.edu/catalog/creducationalservices_aspace_736f8840185dfcbdfcd92bb151c11f8f
In: Consumer Reports. Educational Services Division records, 1936-2001 » Projects and Programs, 1937-2001 » Penny Power News Column, 1981-1984 -
Micro Magic French Fries: Baseball Player
https://archives.lib.duke.edu/catalog/mccannericksonav_aspace_ref5290_93v
In: McCann-Erickson Audiovisual collection, 1980s-1990s and undated » Original Videotapes, 1980s-1990s » 542. Microwave Products. Undated. Umatic. NTSC. TRT: Unknown. -
Maine Frozen French Fries, circa 1970s
https://archives.lib.duke.edu/catalog/petersoncookbooks_aspace_ref9699_4k1
Category: Vegetables
In: Nicole Di Bona Peterson Collection of Advertising Cookbooks, 1850s-2000s » American Cookbooks, 1970s
Archival Materials
Manuscripts and archival materials
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